Sausage and Cream Cheese Pinwheels recipe

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Ingredients

1 pound bulk pork sausage
2 (8 ounce) packages refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened - divided

Nutrition Info

308.1 calories
carbohydrate: 15.4 g
cholesterol: 42.2 mg
fat: 22.6 g
fiber: : -
protein: 9.2 g
saturatedFat: 8.9 g
servingSize: -
sodium: 686.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes, drain and discard grease.

  2. Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge, wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll, wrap. Refrigerate rolls at least 1 hour.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.

  5. Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

Recipe Yield

12 servings

Recipe Note

Good for breakfast or parties.

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